These teriyaki cauliflower bites are full of flavor and are a healthy plant-based alternative to chicken wings. Cauliflower contains high amounts of vitamin C and is a good source of dietary fiber. Baking the cauliflower instead of frying it reduces the fat and calorie content of the dish. After the cauliflower has been baked, it becomes crispy on the outside and chewy on the inside. A quick and simple teriyaki sauce made from liquid aminos, water, ginger, and brown sugar adds sweet and savory flavor to the cauliflower. Serve these teriyaki cauliflower bites as an appetizer or as an entrée with rice.
1 head cauliflower, cut into florets
½ cup unsweetened soymilk
½ cup water
¾ cup whole wheat flour
¼ tsp. pepper
¼ tsp. salt
¼ cup liquid aminos
½ cup water
½ tsp. ginger
1/3 cup brown sugar
¼ cup green onions, sliced
- Preheat oven to 425 degrees.
- Prepare batter by mixing soymilk, water, whole wheat flour, pepper, and salt in a medium bowl.
- Dip each cauliflower floret into the batter so the whole floret is well coated. Gently tap off any excess batter. Transfer cauliflower to an oiled baking sheet.
- Bake cauliflower for 20 minutes. Flip cauliflower florets halfway through baking.
- While cauliflower is baking, prepare teriyaki sauce by mixing liquid aminos, water, ginger, and brown sugar in a small bowl.
- Dip each piece of cauliflower into the teriyaki sauce. Bake for 10 minutes.
- Drizzle any leftover teriyaki sauce over the cauliflower. Garnish with sliced green onions. Serve immediately and enjoy!
By Tiffany Wu / Guest Blogger
Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.